Nero D'Avola Wine - Beef

Production area: Marsala and Trapani
Soil: medium texture tending towards calcareous
Vineyard: 3500 plants per hectare, espalier training, simple Guyot, bunch thinning mid-June
Vinification: in red with maceration for 8/14 days
27-28°C
Maturation and refinement: 6 months in barrique, 6 months in steel and then in the bottle

ORGANOLEPTIC CHARACTERISTICS
Color: intense ruby ​​red.
Fragrance: Enveloping, it smells of red fruit with hints of raspberry and vanilla.
Palate: excellent structure, fresh and harmonious
Alcohol content: 13%
Serving temperature: 18° C
Food pairings: all meat dishes excellent with medium-aged cheeses

Area of ​​production: Marsala and Trapani
Soil type: medium compact, limestone-based
Planting Density: 3500 plants per hectare
Pruning system: Guyot
Vinification: maceration at temperatures of 27-28 °C . fermentation in oak barrels
Storage: 6 months in oak barrels; 3 month stainless steel and after in bottle

TASTING NOTES
Color: intense and bright ruby ​​red.
Nose: Bouquet is very complex with nuances of ripe cherries, raspberry and vanilla.
Palate: balanced, fresh and with excellent structure
Alcohol: 13%
Serving temperature: 18° C
Food matches: Good with steak, cheeses and pasta. It shows well with pizza too!